At places like Costco, I've found 3-4 lb. bone-in roasts for about $40.

You and I both.

Absolutely. The larger the pan, the better.

In this case I'd actually recommend a Japanese soy, which has IMO a smoother, rounder taste than its Chinese counterparts.

That's awfully nice of you. I'm sometimes on the fence about posting affiliate links — of course, we're happy to just tell you about the book as fellow food fans. But if you're offering, we're happy to get a few shekels our way to continue our food coverage. Many thanks. http://amzn.to/2nQhShz

We appreciate you watching!

Hey there, the food editor stepping in. There's a great new book by Padma Lakshmi (yes, of Top Chef fame) called The Encyclopedia of Spices & Herbs which has been an indispensable resource on my desk. I recommend it highly.

According to ESPN's Arash Markazi, The Undertaker's family is all seated ringside. Are we witnessing a historic moment in professional history? https://twitter.com/ArashMa…

Yup.

Right. In this case we're treating it as a proper noun. Also, as mentioned above, donut is an acceptable spelling of doughnut, according to Merriam-Webster https://www.merriam-webster…

The restaurant calls it Sushi Donut, so we went with that spelling instead of doughnut. Same logic as spelling it Chick-fil-A, not Chick-fillet.

Don't miss the step about holding the egg/cheese bowl over the pot of hot pasta water. That helps get the texture of the sauce just right, and prevent it from being too runny.

You might wanna consider bacon salt. There's no actual bacon, but the tastes comes through. (Interesting story for the inventors: They won the grand prize on America's Funniest Home Video and used the money to come up with the product)
https://baconsalt.3dcartsto…

Sauteed leeks or ramps sound pretty damn delicious with this.

We're cognizant of this. We'll be leaning towards picking beers that are more widely available nationwide.

Yeah, there can definitely be a whole series of stories on SE Asian breakfast drinks. Will look into it…

Not the same with heavy cream, and I've tried. With condensed milk it gives it both body and a certain dairy sweetness.

No need for replication when you can get the recipe straight from the source:

There's a recipe video at the bottom of the story. Haven't tested it but it's from the Culinary Institute of Virginia.

Pain = bread